BAKE 241 — Baking Skills and Principles
Formerly CULAR 241. This course covers basic baking principles, motor skills, equipment, ingredients, storage, and sanitation in the bakeshop. Students will learn the different mixing, make-up, and baking/cooking techniques that constitute the foundation of baking, including lean and rich yeast doughs, cookies, quick breads, sweet dough, laminated doughs, batters, and creams. Note: Proof of TB clearance is required on the first day of class.